Falafel with Spicy Tzatziki:

1. The day before you want to make falafel, soak the chickpeas in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
2. In the morning, drain the chickpeas.
3. Add the chickpeas, parsley, cilantro, dill, onions, garlic, and spices to a food processor. Blend/pulse until mostly smooth. Don't over mix.
4. Stir in the sesame seeds and baking powder.
5. Use a cookie scoop or tablespoon measure to scoop 2-tablespoon sized balls. Roll into spheres or flatten into patties.
6. Heat the oil in a large deep skillet over medium heat, until it reaches 350°F. Heat the falafel in batches, cooking for 1 ½ minutes per side. Then transfer to a paper towel lined plate.
7. Serve with pita, lettuce, tomato, pickled red onions, cucumber, mint, and parsley, with a drizzle of spicy tzatziki, and a squeeze of lemon juice.

• For falafel:

  • • 1 pound dry chickpeas
    • 1 cup fresh parsley
    • 1 cup fresh cilantro
    • 2 tablespoons dried dill
    • 1 small onion, quartered
    • 8 cloves garlic
    • 2 tablespoons kosher salt
    • 1 tablespoon ground black pepper
    • 1 tablespoon cumin
    • 1 tablespoon coriander
    • ½ teaspoon cayenne
    • 1 teaspoon baking powder
    • 2 tablespoons sesame seeds
    • ½ cup flour
    • 2 cups cooking oil

  To serve:

  • Pita
  • Lettuce
  • Tomato
  • Cucumber
  • Pickled Red Onions
  • Good Foods Spicy Tzatziki Dip
  • Fresh Mint
  • Fresh Parsley
  • Lemon Wedges